阅读说明：本技术 一种虫草米花果的制备方法 (Preparation method of cordyceps rice flowers and fruits ) 是由 王家良 吕超田 曾卫国 张思覃 韩卓 田长城 缪新亚 缪向阳 于 2020-05-08 设计创作，主要内容包括：本发明涉及一种虫草米花果的制备方法,其特征在于：(1)将大米膨化得米花；(2)将糖水熬煮成浓度70%-72%的糖浆；(3)按米花:糖浆质量比5-6:1,拌匀,成型为米花果胚料；(4)烘烤使水分含量低于5%；(5)按食用油与米花果胚料质量比0.02-0.04:1,在米花果胚料上噴覆一层食用油；(6)配制质量浓度20-30%的虫草粉分散液；将分子蒸馏单甘脂加入食用油中,控制质量浓度为2-3%,将分散液加入食用油中,控制分散液与食用油质量比1.5-2:10,剧烈搅拌,制成含虫草粉的乳状液；(7)将乳状液与覆油的米花果胚料按重量比2-2.5:10进行覆膜,干燥得虫草米花果。本发明优点：虫草米花果色泽均匀无杂色,口感酥脆,饼体不易碎,保质期长；富含虫草素及虫草多糖；工艺简单、成本低,适合工业化生产。(The invention relates to a preparation method of cordyceps rice flowers and fruits, which is characterized by comprising the following steps of: (1) puffing rice to obtain puffed rice; (2) boiling the syrup into syrup with the concentration of 70-72%; (3) uniformly stirring the popcorn and the syrup according to the mass ratio of 5-6:1, and forming into rice flower and fruit blanks; (4) baking to a moisture content of less than 5%; (5) coating a layer of edible oil on the rice flower and fruit blank in a mass ratio of 0.02-0.04: 1; (6) preparing a cordyceps sinensis powder dispersion liquid with the mass concentration of 20-30%; adding molecular distillation monoglyceride into edible oil, controlling the mass concentration to be 2-3%, adding the dispersion into the edible oil, controlling the mass ratio of the dispersion to the edible oil to be 1.5-2:10, and violently stirring to prepare an emulsion containing cordyceps powder; (7) and (3) coating the emulsion and the oil-coated popcorn fruit embryo material according to the weight ratio of 2-2.5:10, and drying to obtain the cordyceps sinensis rice flowers and fruits. The invention has the advantages that: the cordyceps militaris popcorn is uniform in color, free of mixed colors, crisp in taste, not easy to break, and long in quality guarantee period; is rich in cordycepin and Cordyceps polysaccharide; simple process, low cost and suitability for industrial production.)

1. A preparation method of cordyceps rice flowers and fruits is characterized by comprising the following steps:

(1) placing rice in a puffing tank, heating to 150-;

(2) heating and boiling 60% of sugar water until the mass concentration is 70% -72%, and cooling to obtain syrup;

(3) according to the mass ratio of the popcorn to the syrup of 5-6:1, placing the popcorn and the syrup in a stirrer for uniformly stirring, and placing in a forming machine for forming into rice flower and fruit blanks;

(4) baking the popcorn fruit embryo material obtained in the step (3) in an oven at 190 ℃ for 15-20min at 180 ℃ to ensure that the water content in the popcorn fruit embryo material is lower than 5 percent;

(5) coating a layer of edible oil on the rice flower and fruit blank in a mass ratio of 0.02-0.04: 1;

(6) adding Cordyceps powder into water to obtain Cordyceps powder dispersion with mass concentration of 20-30%; adding molecular distillation monoglyceride with HLB value less than 3 into edible oil, controlling the mass concentration of molecular distillation monoglyceride to 2-3%, heating to 50-60 deg.C under stirring, maintaining for 3-5min, adding Cordyceps powder dispersion into edible oil containing molecular distillation monoglyceride, controlling the mass ratio of Cordyceps powder dispersion to edible oil containing molecular distillation monoglyceride to 1.5-2:10, placing in a stirrer, and vigorously stirring to obtain emulsion containing Cordyceps powder;

(7) and (3) coating the emulsion containing the cordyceps obtained in the step (6) and the oil-coated popcorn fruit blank obtained in the step (5) according to the weight ratio of 2-2.5:10, and drying in a hot air dryer after coating to obtain the cordyceps rice and fruit.

2. The preparation method of cordyceps rice flowers and fruits according to claim 1, which is characterized by comprising the following steps of: the mass concentration of the syrup after the decoction in the step (2) is 71-72%.

3. The preparation method of cordyceps rice flowers and fruits according to claim 1, which is characterized by comprising the following steps of: the mass ratio of the popcorn in the step (3) to the syrup is 5.3-5.8: 1.

4. The preparation method of cordyceps rice flowers and fruits according to claim 1, which is characterized by comprising the following steps of: and (4) forming the cylindrical rice flower and fruit embryo material in the step (3), wherein the diameter of the rice flower and fruit embryo material is 5-6cm, and the thickness of the rice flower and fruit embryo material is 0.5-0.6 cm.

5. The preparation method of cordyceps rice flowers and fruits according to claim 1, which is characterized by comprising the following steps of: in the step (4), the water content in the popcorn fruit embryo material is 3-4%.

6. The preparation method of cordyceps rice flowers and fruits according to claim 1, which is characterized by comprising the following steps of: in the step (5), the mass ratio of the edible oil to the rice flower and fruit blank is 0.03-0.04: 1.

7. The preparation method of cordyceps rice flowers and fruits according to claim 1, which is characterized by comprising the following steps of: the mass concentration of the cordyceps sinensis powder dispersion liquid in the step (6) is 25-30%.

Technical Field

The invention belongs to the field of puffed food and processing, and relates to a preparation method of cordyceps rice flowers and fruits.

Background

In the modern world, the European and American countries develop scientific research and technical development in many aspects around rice and flour products, form modern cereal science, baking science, technology and marketing systems, and enable the rice and flour products to have a large culture and spread to all corners of the world. With the improvement of the living standard of China, the demand of people on high-quality rice products is increasing day by day, and instant rice, instant rice porridge and rice series cakes, such as rice cakes and cakes, are developed. The industrial production technology and a matching system of intensive production, distribution and chain marketing are used to greatly popularize the freezing technology, the puffing technology, the high-pressure cooking technology and the baking technology, and the proportion of industrial food in three meals a day is continuously improved, so that the household cooking time is shortened, and the labor intensity is reduced. The advanced and matched processing technology and equipment are developed, and the method is suitable for the requirement of industrial production of various main foods in cities and rural areas.

The cordyceps sinensis is an important traditional Chinese medicine and is also a rare traditional Chinese medicine cordyceps sinensis common substitute, the cordyceps sinensis contains various effective components such as cordyceps polysaccharide, cordycepin, substances such as nucleic acid, ergosterol, cordycepic acid and the like, and along with the improvement of the living standard of people, the cordyceps sinensis is used as a traditional rare nourishing traditional Chinese medicine in China, and the market demand is gradually expanded.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides a preparation method of cordyceps rice flowers and fruits. According to the invention, by controlling the mass fraction to be 70-72%, the popcorn can be effectively bonded, and a large amount of water in the syrup can be prevented from entering the popcorn, so that the popcorn is shrunken; baking the formed popcorn until the moisture content is lower than 5%, so that the popcorn can be preserved for a long time and the crispness can be kept, meanwhile, the popcorn is colored and burnt fragrance is generated, and the baked popcorn is coated with a layer of edible oil, so that the problem that the moisture in the water-in-oil emulsion containing the cordyceps powder enters the popcorn to shrink the popcorn is solved; preparing the aqueous dispersion of cordyceps powder and edible oil into an emulsion containing the cordyceps powder by utilizing molecular distillation monoglyceride with the HLB value of less than 3, and performing secondary film covering on the surfaces of the oil-covered popcorn fruits to prepare the cordyceps rice and fruits.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation method of cordyceps rice flowers and fruits is characterized by comprising the following steps:

(1) puffing: placing rice in a puffing tank, heating to 150-;

(2) boiling sugar: dissolving white granulated sugar in water to prepare sugar water with the mass concentration of 60%, heating and boiling for 30-40min until the mass concentration is 70-72%, and cooling to room temperature to obtain syrup;

the popcorn is made into the rice flower and fruit, and the single grains of the popcorn need to be bonded together, the syrup with the mass concentration of 70-72% is used for bonding the popcorn, so that the problems that the sugar liquid is too viscous and is not uniformly stirred with the popcorn when the sugar concentration is too high are effectively solved; when the sugar concentration is too low, the water content in the sugar liquid is higher, and the water in the sugar liquid can enter popcorn, so that the popcorn is shrunken;

(3) molding: according to the mass ratio of the popcorn to the syrup of 5-6:1, the popcorn and the syrup are placed in a stirrer to be uniformly stirred and then are placed in a forming machine to be formed into cylindrical rice flower and fruit embryo materials, the diameter of the rice flower and fruit embryo materials is controlled to be 5-6cm, and the thickness of the rice flower and fruit embryo materials is controlled to be 0.5-0.6 cm;

considering that the rice flower and fruit in the later period need to be further baked to remove water, the thickness of the blank is too large, the rice flower and fruit is not easy to dry, the water content of the rice flower and fruit is too large, and the rice flower and fruit is easy to shrink; the thickness is too low, the moisture content of the baked popcorn is too low, the popcorn is too loose, and the taste is poor;

(4) baking and coloring: baking the popcorn fruit embryo material obtained in the step (3) in an oven at the temperature of 190 ℃ at 180 ℃ for 15-20min to ensure that the moisture content in the popcorn fruit embryo material is lower than 5 percent, and coloring the popcorn fruit embryo material and generating burnt fragrance;

in order to preserve the popcorn fruits for a long time and maintain the crispness, the moisture content in the rice flower and fruit embryo materials is controlled to be 5-6%, the moisture content in the syrup is 28% -30% in the forming step, so that the moisture of the part needs to be removed, the part of the moisture can be mostly removed in the baking and coloring step, and the popcorn fruits are colored when baked at 180-190 ℃;

(5) oil coating: spraying the edible oil on the baked rice flower and fruit blanks under the stirring condition according to the mass ratio of the edible oil to the rice flower and fruit blanks of 0.02-0.04:1, coating a layer of the edible oil on the rice flower and fruit blanks to form a protective film, preventing water from entering the rice flower and fruit in the later process, and enabling the popcorn to be shrunken;

(6) preparing a cordyceps powder emulsion: adding Cordyceps powder into water to obtain Cordyceps powder dispersion with mass concentration of 20-30%; adding molecular distillation monoglyceride with HLB value less than 3 into edible oil, controlling the mass concentration of molecular distillation monoglyceride to be 2-3%, heating to 50-60 deg.C under stirring, maintaining for 3-5min to dissolve the molecular distillation monoglyceride in the edible oil, adding Cordyceps powder dispersion into the edible oil containing the molecular distillation monoglyceride, controlling the mass ratio of Cordyceps powder dispersion to the edible oil containing the molecular distillation monoglyceride to be 1.5-2:10, placing in a stirrer, and stirring at 3000 r/min for 3-5min to obtain emulsion containing Cordyceps powder;

because the cordyceps powder is rich in cordyceps polysaccharide, cordycepin, nucleotide substances, ergosterol, cordycepic acid, protein, SOD, amino acid, vitamin, various trace elements, carotenoid and other effective components, and can be damaged at high temperature, the cordyceps powder is added after the popcorn fruits are formed; because the surface of the popcorn fruit blank material is sprayed with a layer of edible oil, and the cordyceps powder dispersion liquid can not be coated on the surface of the popcorn fruit blank material by using the cordyceps powder dispersion liquid, the cordyceps powder dispersion liquid and the edible oil are prepared into water-in-oil emulsion, and secondary film coating is carried out on the surface of the oil-coated popcorn fruit blank material to prepare cordyceps rice and fruit;

(7) and (3) coating and drying: and (3) coating the cordyceps sinensis-containing emulsion prepared in the step (6) and the oil-coated popcorn fruit blank prepared in the step (5) according to the weight ratio of 2-2.5:10, and drying in a hot air dryer at the temperature of 50-60 ℃ for 20-30min to obtain the cordyceps sinensis rice and flower.

Further, the mass concentration of the syrup after the decoction in the step (2) is 71-72%.

Further, the mass ratio of the popcorn in the step (3) to the syrup is 5.3-5.8: 1.

Further, the water content in the popcorn fruit embryo material in the step (4) is 3-4%.

Further, the mass ratio of the edible oil to the rice flower and fruit embryo material in the step (5) is 0.03-0.04: 1.

Further, the mass concentration of the cordyceps sinensis powder dispersion liquid in the step (6) is 25-30%.

Because the emulsion contains a small amount of water, the water slowly enters the rice, flowers and fruits for a long time, and the active ingredients in the cordyceps powder can be damaged at a high temperature.

The invention has the following advantages:

(1) the prepared cordyceps rice flower and fruit has the same upper and lower colors, is light yellow, has uniform color and no mixed color, bright surface, full appearance, crisp taste and no burnt taste, and is firm and not easy to break, and the shelf life is more than 90 days;

(2) the cordyceps rice flower and fruit prepared by the invention is rich in cordycepin and cordyceps polysaccharide contained in the cordyceps powder, so that the nutritional ingredients of the cordyceps powder are ensured, the edible quality of the rice flower and fruit is improved, and the market of puffed food is enriched;

(3) the preparation process is simple, the cost is low, and the method is suitable for large-scale industrial production.

Drawings

FIG. 1 is a liquid chromatogram for determination of cordycepin standard;

FIG. 2 is a liquid chromatogram of cordycepin assay.

Detailed Description

General description of the materials used in the experiments and the methods of testing the invention in this section, it will be clear to those skilled in the art that, in the following, the materials, equipment and procedures used in the present invention are well known in the art, unless otherwise specified.